I usually do a 1.25 qt of water per pound of grain. If there is 2.5 lbs. of flaked maize in the grain bill, do you calculate that weight into the water ratio? I ask because flaked maize simply melts.

Thanks

Personally, I count flaked maize in my calculations. It does mostly dissolve but I'm sure there's a little absorption. Worst case, you have a slightly thinner mash and slightly better efficiency. As a reference I like to mash ~ 1.75 qts/lb for most beers. No worries.

You guys just rocked my world. For 17 years I have been using 1.25 ratio and have been getting a mash efficiency between 94-98%. Then 5.5 gl of sparge water for a 5 gallon batch. Ferment in a 6 gallon carboy. Perhaps I'll bump up the mash water and lose some of the sparge water.

You guys just rocked my world. For 17 years I have been using 1.25 ratio and have been getting a mash efficiency between 94-98%. Then 5.5 gl of sparge water for a 5 gallon batch. Ferment in a 6 gallon carboy. Perhaps I'll bump up the mash water and lose some of the sparge water.

FWIW, I use anywhere from 3-3.5 qt/gallon in my beers (BIAB/no-sparge) with no issues to speak of.

You guys just rocked my world. For 17 years I have been using 1.25 ratio and have been getting a mash efficiency between 94-98%. Then 5.5 gl of sparge water for a 5 gallon batch. Ferment in a 6 gallon carboy. Perhaps I'll bump up the mash water and lose some of the sparge water.

FWIW, I use anywhere from 3-3.5 qt/gallon in my beers (BIAB/no-sparge) with no issues to speak of.

Those are small gallons!

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Jeff RankertAnn Arbor Brewers GuildAHA Governing Committee BJCP NationalHome-brewing, not just a hobby, it is a lifestyle!

You guys just rocked my world. For 17 years I have been using 1.25 ratio and have been getting a mash efficiency between 94-98%. Then 5.5 gl of sparge water for a 5 gallon batch. Ferment in a 6 gallon carboy. Perhaps I'll bump up the mash water and lose some of the sparge water.

FWIW, I use anywhere from 3-3.5 qt/gallon in my beers (BIAB/no-sparge) with no issues to speak of.